oftt

Amy Sherman's Pumpkin Soup

Print Email

Here's how I make quick, "nothing-in-the-house" cream of pumpkin soup. In a pot cook 2-3 tablespoons of salsa from a jar over low heat for about 2 minutes, mix in a 14 oz. can of pumpkin puree, a chicken bouillon cube and a cup of milk. You can use some heavy cream or half and half for part of the milk if you have it on hand. Stir and heat on medium, but don't boil. This tastes much fancier than you might think but taste it and add salt, more milk, some water to thin it down, whatever you like.

 

Amy Sherman is a San Francisco–based writer, recipe developer, restaurant reviewer and all around culinary enthusiast. She blogs for Epicurious , Bay Area Bites and Cooking with Amy .

 

 

restaurant news

Taco Crawl in Fruitvale
Northern California
by Amy Sherman

tacos01.jpgFor several years now I'd been hearing about the taco trucks of Fruitvale, a section of Oakland known for having a large Latino population. After reading endless reports on Yelp, Chowhound and an...

Read more...
Capogiro
Philadelphia
by Laura Johnson

gelatofruit.jpg Just recently my mother asked me to pick up some vanilla ice cream she wanted to serve with a pie she had made. I came home with a gallon of 'Pet' vanilla ice cream. She asked me why, out of all...

Read more...
A Memorable Meal in the Berkshires
New England
by David Latt

berkshire1The road to John Andrews Restaurant twists and turns through woods and farmlands. We arrived at dusk while there was enough light to sit outside on the wooden deck that backed up against a grassy...

Read more...
La Dolce Vita
Los Angeles
by Pamela Felcher

teachersdesk.jpgAs I have mentioned, I am a teacher in the LAUSD and this year the budget cuts cost me dearly. I lost the auxiliary class I have taught for the last nine years, and though this class added the...

Read more...